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Sargassum fusiforme polysaccharide yoghourt and preparation method thereof

A technology for hijiki polysaccharide and yogurt, which is applied in the directions of milk preparations, dairy products, and applications, can solve the problems of inability to improve the stability of yogurt flavored yogurt, inability to inhibit post-acidification of yogurt, and unclear rheological properties of yogurt. , to achieve the effect of increasing functional ingredients and nutritional value, good flavor and improving sensory properties

Active Publication Date: 2022-07-01
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, CN202011420830.1 discloses a yogurt containing white and polysaccharides and its preparation method. The yogurt prepared by this method has a delicate taste, sweet and sour taste, good nutritional function and health care effect, but this method cannot inhibit Post-acidification of yoghurt, yoghurt has unclear rheological properties and limited application value
CN201911048629.2 discloses a liver-protecting and hangover-relief Lycium barbarum polysaccharide yoghurt and its preparation method. The Lycium barbarum polysaccharide yoghurt prepared by this method not only has the function of regulating intestinal microorganisms, but also has the health care effect of protecting the liver and hangover, but the method Can not improve the flavor of yogurt, improve the stability of yogurt
Wang Guangzhen's paper "Improvement of Laminarin on Yogurt Quality" studied the effect of laminarin on the quality of yogurt. The water holding capacity and consistency of the laminarin fermented yogurt prepared by it were improved to a certain extent compared with the yogurt without laminarin, but the laminarin The addition of polysaccharides cannot inhibit the post-acidification of yogurt, and its application value is limited

Method used

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  • Sargassum fusiforme polysaccharide yoghourt and preparation method thereof
  • Sargassum fusiforme polysaccharide yoghourt and preparation method thereof
  • Sargassum fusiforme polysaccharide yoghourt and preparation method thereof

Examples

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Effect test

Embodiment 1

[0030] A hijiki polysaccharide yogurt, the preparation method of which is as follows:

[0031] (1) the washed and dried hijiki is superfinely pulverized, sieved through 60 sieves, 95% ethanol is added according to the mass volume ratio 1g: 4mL, the temperature is raised to carry out reflux reaction, the temperature of the reflux reaction is 100 ° C, the reflux reaction The number of times is 3 times, for a total of 5h, to remove impurities such as lipids and pigments, centrifuge to collect the precipitate, and dry to obtain the hijiki decolorization powder; the hijiki decolorization powder is added to pure water according to the mass-volume ratio of 1g:50mL. , to obtain an aqueous solution of hijiki, and extract hijiri polysaccharide by hot water method, the extraction temperature is 100 °C, and the extraction time is 4 h. The volume concentration was 80%, stirred and mixed, placed at 4°C for 12 hours, centrifuged to discard the supernatant, and the obtained precipitate was pl...

Embodiment 2

[0035] A hijiki polysaccharide yogurt, the preparation method of which is as follows:

[0036] (1) the washed and dried hijiki is superfinely pulverized, sieved through 60 sieves, 95% ethanol is added according to the mass volume ratio 1g: 4mL, the temperature is raised to carry out reflux reaction, the temperature of the reflux reaction is 100 ° C, the reflux reaction The number of times is 3 times, for a total of 5h, to remove impurities such as lipids and pigments, centrifuge to collect the precipitate, and dry to obtain the hijiki decolorization powder; the hijiki decolorization powder is added to pure water according to the mass-volume ratio of 1g:50mL. , to obtain an aqueous solution of hijiki, and extract hijiri polysaccharide by hot water method, the extraction temperature is 80 °C, and the extraction time is 3 h. The volume concentration was 80%, stirred and mixed, placed at 4°C for 12 hours, centrifuged to discard the supernatant, and the obtained precipitate was pla...

Embodiment 3

[0040] A hijiki polysaccharide yogurt, the preparation method of which is as follows:

[0041] (1) the washed and dried hijiki is superfinely pulverized, sieved through 60 sieves, 95% ethanol is added according to the mass volume ratio 1g: 4mL, the temperature is raised to carry out reflux reaction, the temperature of the reflux reaction is 100 ° C, the reflux reaction The number of times is 3 times, for a total of 5h, to remove impurities such as lipids and pigments, centrifuge to collect the precipitate, and dry to obtain the hijiki decolorization powder; the hijiki decolorization powder is added to pure water according to the mass-volume ratio of 1g:50mL. , to obtain an aqueous solution of hijiki, and extract the polysaccharides from Hijiki by hot water method, the extraction temperature is 120 °C, and the extraction time is 5 h. The volume concentration was 80%, stirred and mixed, placed at 4°C for 12 hours, centrifuged to discard the supernatant, and the obtained precipit...

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Abstract

The invention discloses sargassum fusiforme polysaccharide yoghourt and a preparation method thereof, and belongs to the technical field of yoghourt preparation. The method comprises the following steps: adding sargassum fusiforme polysaccharide degraded by UV / H2O2 into pure milk, homogenizing and sterilizing, inoculating a fermenting agent for fermentation, filling after fermentation, and performing after-ripening to obtain the sargassum fusiforme polysaccharide yoghourt. The sargassum fusiforme polysaccharide is added in the yoghourt preparation process, so that the post-acidification phenomenon of the yoghourt can be inhibited, the shelf life and sensory characteristics of the yoghourt product are remarkably improved, the proliferation of lactic acid bacteria is promoted, and the quality of the yoghourt product is improved. The obtained sargassum fusiforme polysaccharide yoghurt is good in flavor and stable in quality, and has better rheological properties and life benefiting properties.

Description

technical field [0001] The invention belongs to the technical field of yogurt preparation, in particular to a hijiki polysaccharide yogurt and a preparation method thereof. Background technique [0002] Yogurt is a very popular dairy product. It is rich in nutrients such as protein, lipids and carbohydrates. It has the characteristics of delicate taste and rich nutrition. Yogurt can adjust the balance of human intestinal microecology, improve intestinal flora, promote intestinal peristalsis and digestion, so as to improve human immunity, anti-aging, anti-tumor and other effects. However, at present, yogurt still has problems such as insufficient flavor, unstable quality, and insignificant probiotic activity. Therefore, how to improve the flavor, quality and probiotic activity of yogurt is an urgent problem to be solved. [0003] Polysaccharide is a kind of natural macromolecular substance with various biological activities, which is widely used in food, medicine, daily che...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/125A23V2400/123A23V2400/113A23V2400/173A23V2400/175A23V2400/517A23V2400/249A23V2400/169
Inventor 游丽君姚烷梓苏子兰
Owner SOUTH CHINA UNIV OF TECH
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